https://www.cutoutandkeep.net/projects/ciabatta-with-prosciutto-egg-and-gruyere • Posted by Ulysses Press
I love breakfasts in French or Italian cafés: the buttery pastries, the big bowls of steaming coffee, the savory sandwiches. I created this sandwich because it seems like something you’d eat while sitting outside a cafe overlooking a Venetian canal. Use the freshest, best-quality bread you can find. The rest of the loaf can be made into French toast, or slathered with butter and jam. Makes 1 sandwich
I love breakfasts in French or Italian cafés: the buttery pastries, the big bowls of steaming coffee, the savory sandwiches. I created this sandwich because it seems like something you’d eat while sitting outside a cafe overlooking a Venetian canal. Use the freshest, best-quality bread you can find. The rest of the loaf can be made into French toast, or slathered with butter and jam. Makes 1 sandwich
Preheat the breakfast sandwich maker. Break the egg into a small bowl and pierce the yolk with a fork.
Using a 4-inch round cutter or a knife, cut the bread into rounds to fit into the sandwich maker. Butter 1 side of each round. Place 1 piece, buttered side down, in the bottom compartment of the heated sandwich maker. Drape the prosciutto over the bread and top with the cheese. Lower the middle plate.
Pour the egg into the top compartment. Close the sandwich maker.
Cook for 2 minutes, or until the egg is starting to set. Open the sandwich maker and place the second bread round, buttered side up, on top of the egg. Carefully add the arugula to the bottom compartment. Close and cook for 2 minutes more, or until the egg is set. Slide open the middle plate to assemble the sandwich and remove it from the sandwich maker.